Southwest Egg Rolls (Print version)
Golden crispy rolls filled with seasoned chicken, black beans, corn, and spices. Ideal for gatherings or game day snacking.
# Ingredient List:
→ Filling
01 - 1 cup cooked chicken breast, finely diced or shredded
02 - 1/2 cup canned black beans, rinsed and drained
03 - 1/2 cup frozen corn, thawed
04 - 1/2 red bell pepper, finely diced
05 - 1/4 cup red onion, finely diced
06 - 1/2 cup shredded Monterey Jack cheese
07 - 2 tablespoons chopped fresh cilantro
08 - 1 teaspoon ground cumin
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1 tablespoon fresh lime juice
→ Assembly
14 - 12 egg roll wrappers
15 - 1 egg, beaten for sealing
→ For Frying
16 - Vegetable oil for deep frying
# How To Make It:
01 - Combine chicken, black beans, corn, red bell pepper, red onion, cheese, cilantro, cumin, chili powder, smoked paprika, salt, pepper, and lime juice in a large mixing bowl. Mix thoroughly until all ingredients are evenly distributed.
02 - Position an egg roll wrapper on a clean surface in diamond orientation. Place approximately 2 tablespoons of filling on the lower third. Fold bottom corner over filling, fold in sides, brush top corner with beaten egg, then roll tightly to seal. Repeat with remaining wrappers and filling.
03 - Pour vegetable oil to a depth of 2 inches in a deep skillet or fryer. Heat to 350°F.
04 - Fry egg rolls in batches without overcrowding the pan. Cook for 3 to 4 minutes, turning occasionally, until golden brown and crispy throughout.
05 - Transfer cooked egg rolls to paper towels to drain excess oil. Allow to cool slightly before serving. Accompany with salsa, guacamole, or ranch dressing if desired.
# Expert Advice:
01 -
- Everything you love about Southwest flavors wrapped in crispy, golden perfection
- These freeze beautifully so you can always have party-ready appetizers on hand
02 -
- Overfilling is the number one mistake, and it causes wrappers to split in the hot oil
- Make sure your filling isn't warm when you start rolling, or it'll make the wrappers gummy and impossible to seal
03 -
- Double the filling and freeze half for next time
- If wrappers crack, brush with water and let them soften for a few minutes